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Forks over knives--the cookbook over 300 recipes for plant-based eating all through the year

A whole-foods, plant-baseddiet has never been easier or tastier -- 300 brand-new recipes forcooking the Forks Over Knives way, everyday! Forks OverKnives -- the book, the film, themovement -- is back again in aCookbook. The secret is out: If you want to loseweight, lower your cholesterol, and preven...

Full description

Main Author: Sroufe, Del.
Format: Downloads eBook Books eBook
Language: English
Published: 2013.
Subjects:
Vegetarian cooking.
Cookbooks.
Electronic books.
Online Access: Go to Downloadable eBook Here.
Summary: A whole-foods, plant-baseddiet has never been easier or tastier -- 300 brand-new recipes forcooking the Forks Over Knives way, everyday! Forks OverKnives -- the book, the film, themovement -- is back again in aCookbook. The secret is out: If you want to loseweight, lower your cholesterol, and prevent (or even reverse!) chronic conditionssuch as heart disease and type 2 diabetes, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. Ifyou're among them -- or you'd like tobe -- you need this cookbook. DelSroufe, the man behind some of the mouthwatering meals in the film, proves that theForks Over Knives philosophy is not about whatyou can't eat, but what youcan. Chef Del and his collaborators JulieannaHever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker transformwholesome fruits, vegetables, grains, and legumes into 300recipes -- classic and unexpected, globally and seasonally inspired, andfor every meal of the day, all through the year: Breakfast: Very BerrySmoothie, Breakfast Quinoa with Apple CompoteSalads, Soups andStews: Kale Salad with Maple-Mustard Dressing, LotsaVegetable Chowder, Lucky Black-Eyed Pea StewPasta and NoodleDishes: Sicilian Cauliflower Linguine, Stir-Fried Noodleswith Spring VegetablesStir-Fried, Grilled and HashedVegetables: Grilled Eggplant SteaksBaked and StuffedVegetables: Millet-Stuffed Chard RollsThe Amazing Bean: White Beans and Escarole with ParsnipsGreat Grains: PolentaPizza with Tomatoes and BasilDesserts: Apricot FigSquares, Bursting with Berries Cobbler. . . andmuch more! Simple, affordable, and delicious, therecipes in Forks Over Knives -- TheCookbook put the power of real healthy food in your hands. Startcooking the plant-based way today -- it could save your life!
Physical Description: 1 online resource
Format: Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 19646 KB) or Adobe Digital Editions (file size: 8687 KB) or Kobo app or compatible Kobo device (file size: N/A KB) or Amazon Kindle (file size: N/A KB).
ISBN: 9781615191598
Author Notes: Del Sroufe has worked as chef and co-owner at Wellness Forum Foods for six years, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods, produces a line of "in the bag mixes," and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, OH.
Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access cooking show Post Punk Kitchen. Her best-selling cookbooks include Vegan with a Vengeance , Vegan Cupcakes Take Over the World , Veganomicon , Vegan Brunch , Vegan Cookies Invade Your Cookie Jar , and Appetite for Reduction . She maintains the popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska.
Julieanna Hever, MS, RD, CPT , is known as the Plant-Based Dietitian. She is the executive director of EarthSave, International, the author of The Complete Idiot's Guide to Plant-Based Nutrition and The Complete Idiot's Guide to Gluten-Free Vegan Cooking , a nutrition columnist at VegNews, and the coproducer and star of the infotainment documentary To Your Health. Visit her at www.toyourhealthnutrition.com.
Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles (www.vapikaspirit.com). Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season.
Judy Micklewright always had an affinity for plants but never realized their full potential, or how one day they would change her life. After battling numerous ailments unsuccessfully, it occurred to her to give a plant-based diet a try, and the results were profound. She has since set out on a path of discovery into plant-based living, personalizing the diet, and enjoying newfound vigor in her mind, body and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you goodness.

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